Antioxidant phenolic compounds loss during the fermentation...

Food Chemistry 2009 Vol. 116; Iss. 3

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

Nada Ben Othman, Dominique Roblain, Nadia Chammen, Philippe Thonart, Moktar Hamdi
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Volume:
116
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2009.02.084
File:
PDF, 346 KB
english, 2009
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